I do like a Bakewell Tart and I do like a scone, so I decided to combine the two and make Bakewell Scones. I must say it was a decision that has proved very popular.
I made one large scone and cut it into 8 equal triangles, however this recipe will also make 6 x 65mm scones or 4 x 75mm scones
You will need:
- 200g Plain Flour (plus extra for dusting)
- 30g Ground almond
- 1tsp Cream of Tartar
- ½ tsp Bicarbonate of Soda
- 30g Caster Sugar
- 60g Butter
- ½ tsp Almond essence
- 60g Dried cherries chopped in half
- 6-7 tbsp Cold Milk
- 1 egg beaten for glazing
- 15g Flaked almonds
- 2 heaped tbsp of icing sugar and a splash of water.
- Pre heat the oven to 180 degrees grease baking sheet.
- Sift the flour, cream of tartar and bicarbonate of soda together.
- Mix in the caster sugar, butter and almond essence into the flour until the mixture resembles breadcrumbs.
- Stir in the halved cherries until well distributed in the dry scone mix
- Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
- You do not want to over handle the dough or the will be hard and tough.
- Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick.
- I shaped this into a round and cut it into 8 equal triangular pieces.
- Place your scones on the baking sheet and bake for about 15 mins or until golden brown.
- These are best on the day of cooking but will keep for 2-3 days in an air tight container.
You can of course cut them into conventional round scones.
I served mine with cherry jam and thick cream, they are also great on their own too!